Hot Food & Recipes

Servings: 4 Servings
Category: Desserts
Ingredients

• 1 kg Apples (2 1/4 lb)
• – You NEED an apple that
• – will hold its shape
• – during cooking !!
• 5 dl Red wine ( 1 pint)
• 1 Stick cinnamon
• 250 g Sugar (9 oz)

Directions
Ten hours in advance, cook the wine, cinnamon and sugar over a brisk heat for 10 minutes, using a broad, shallow saucepan. Peel the apples and, using a melon-baller of about 2.5 cm (1 in) diameter, cut them into little balls. Throw the apple-balls into the hot wine. They should not overlap: this is why you need a broad, shallow pan. Simmer them for 5 to 7 minutes, covered with aluminium foil to keep them submerged. When the apples are cooked but still firm, remove the pan from the stove. Let the apple-balls macerate in the red wine for about 10 hours to take on a good red colour. Serving: well chilled, with a scoop of vanilla ice-cream, or in a selection of cold fruit desserts. From: Fredy Girardet, Cuisine spontanee, M-Papermac, 1985, ISBN 0-333-40957-4 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Dessert
Ingredients

• 4 Apples; halved & cored
• 1/2 c Maple syrup
• 1 tb Butter; melted
• 3/4 c Water

Directions
Such a special treat. Apple seeds were brought from England, but the wonderful flavor of maple syrup was here waiting for those apples. This is the legitimate ancestor of the more common baked apple. Place the apples in a tightly fitting baking dish, cut side up. Mix the remaining ingredients and pour over the apples. Bake at 350? uncovered, for 1-1/2 to 2 hours, or until the apples are soft and the syrup has reduced and is fairly thick. Baste 3 or 4 times during the baking process. From . Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Dessert
Ingredients

• 6 Rome Beauty or Winesap
• -apples
• 4 tb Butter
• 6 tb Brown sugar
• 3 -(up to)
• 4 c Cream

Directions
Peel, core & quarter apples & place in shallow baking dish. Dot with butter & sprinkle brown sugar over top. Cover & bake at 325 for 20 minutes. Pour cream over apples. Bake at 350 for 15-20 minutes or until soft. DOROTHY MATHEWS From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Dessert
Ingredients

• 4 lg Baking apples
• 1/2 Lemon
• 1/2 c Chopped pitted dates
• 2 tb Raisins
• 1 tb Chopped cinnamon basil
• 1 lg Orange; peel of
• 4 -(up to)
• 5 Oranges; juice of
• Additional fruit juice; if
• -needed
• Sugar

Directions
From: Althea LeBlanc Date: Sat, 29 Jun 1996 17:55:20 -0400 by Renee Shepherd Preheat oven to 350 deg. Core apples almost through. Pare a 1-inch strip of skin from around the top. Rub cut surfaces with lemon, dripping a few drops into the core. Combine dates, raisins and cinnamon basil and fill center of apple with mixture. Arrange apples in a baking dish just large enough to hold them. with a vegetable peeler, carefully remove the orange part of the orange peel. Cut peel into very fine strips. Squeeze orange juice; pour around apples, using enough to make about 1/2-inch of juice in the dish. Drop cut strips of orange peel into juices. Bake, basting with juices every 10 or 15 minutes, for 50 minutes or until apples are tender when pierced with a knife. Sprinkle with a little sugar and broil with surface of fruit four inches below of heat Baste with remaining syrup until glazed. Best made ahead of time; serve at room temperature. A dollop of our cream or fresh yogurt is a nice garnish. EAT-L Digest 28 June 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Desserts
Ingredients

• 1/4 lb Amaretti
• 4 tb Light rum
• 1 1/2 lb Cooking apples
• 2 tb Unsalted butter
• 1/2 ts Cinnamon
• 1/2 c Brown sugar; firmly packed
• 3 Egg whites
• 1/4 ts Salt
• 1/3 c Sugar
• 1/3 c Super fine sugar

Directions
Cover the bottom of a china flan dish with the amaretti and pour the rum over them. Peel, core, and thinly slice the apples into a saucepan; add the butter, cinnamon, brown sugar, and 2-3 tablespoon water. Simmer for 10-15 minutes, or until the apples are just cooked. Leave to cool, then spoon the apples over the amaretti. Beat the egg whites with the alt until stiff but not dry. Stir in the granulated sugar and beat for about 2 minutes or until the meringue mixture is smooth and glossy. Fold in the superfine sugar and immediately spoon the meringue over the apples. Swirl the meringue into soft peaks with a spatula. Bake for 10-15 minutes in the center of a preheated oven at 350?until the meringue is pale beige. Serve hot or cold, with a bowl of fresh cream. Tootie Notes: Ladyfingers can be used instead of the amaretti. Recipe by: Creative Cooking Posted to TNT – Prodigy’s Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Oct 17, 1997

Servings: 6 Servings
Category: Desserts | Fruits | Vegan
Ingredients

• 1/2 c Raisins
• 1/2 c Rolled oats
• 1/2 c Brown sugar
• 1/4 c All-purpose flour
• 1/2 ts Cinnamon
• 1/4 c Shortening
• 1/2 c Pecans, chopped
• 6 md Apples, peeled & cored
• 2 tb Sugar

Directions
In a small mixing bowl pour enough boiling water over the raisins to cover them. Let stand for 5 minutes, then drain raisins. For topping, in a medium mixing bowl stir together rolled oats, brown sugar, flour, and cinnamon. Using a pastry blender, cut in margarine of butter till mixture resembles coarse crumbs. Stir in chopped pecans. Set topping aside. For filling, in large mixing bowl combine drained raisins, sliced apples, and sugar, then gently toss till combined. Transfer the filling to an ungreased 9″ X 9″ X 2″ baking pan. Sprinkle the topping on the filling. Bake in a 375F oven for 30 to 35 minutes or till the apples are tender and topping is golden. Serve warm. Makes 6 servings. Adapted from “Better Homes & Gardens”. Posted by Marjorie Scofield File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Servings: 4 Servings
Category: Desserts
Ingredients

• 2 c Water
• 6 oz Frozen apple juice; thawed
• 1 3/4 oz Powdered fruit pectin; 1 pk
• 3 3/4 c Sugar
• Red pepper; crushed,to taste
• 1/8 ts Red food coloring

Directions
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Dessert
Ingredients

• 1 c Oats; quick-cooking or
• -old-fashioned; uncooked
• 1 c Flour; all-purpose
• 1 ts Baking soda
• 1 ts Ground cinnamon
• 1/2 ts Ground allspice
• 1/3 c Honey
• 1/4 c Skim milk
• 1/4 c Salad oil
• 1 Egg
• 2 Diced medium-sized red
• -cooking apples

Directions
1. Preheat oven to 400 degrees. Prepare muffin pan. 2. In large bowl, mix first 5 ingredients. In small bowl, beat honey, milk, oil and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in apples. 3. Spoon batter into cups to come almost to the top of each cup. Bake 25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm or cool on wire rack. Makes 12 muffins. About 155 calories each. NOTES : I always leave the apples unpeeled but peel if you wish. You may also bake this as a quickbread in which case, use a standard loaf pan and bake for 50-60 minutes at 350-375 degrees. Pans made from ceramic, glass, black, dark or polished metals exhibit different baking characteristics. Baking times and temperatures should be adjusted accordingly. BORENSTEIN@ALBANY.NET REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 20 Servings
Category: Dessert
Ingredients

• 2 Cans (8-oz) refrigerated
• -buttermilk biscuits
• 3/4 c Sugar
• 1 tb Cinnamon
• 1/4 c Butter or margarine; melted
• 2 md Apples
• 1/3 c Chopped nuts
• 1/4 c Raisins (optional)

Directions
Separate the biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in sugar mixture. Arrange biscuits around outer edge of DEEP DISH BAKER, using a total of 15; overlap remaining 5 biscuits in the center. Peel, core, and slice apples into thin slices, using the APPLE PEELER/CORER/SLICER. Plae an apple slice between each biscuit and place apple slices all around the outer edge of the DEEP DISH BAKER. Mix nuts and raisins with remaining sugar mixture and pour over all. Bake at 400 degrees for 25-30 minutes. Yields 20 rolls. THE PAMPERED CHEF APPLE PEELER/CORER/SLICER RECIPE BOOKLET Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Desserts
Ingredients

• 1 c Flour
• 2 ts Baking powder
• 1/4 ts Salt
• 1/4 ts Orange extract –
• (optional)
• 1/2 c Sugar
• 2 c Apples — pared, cored and
• Fin
• 4 Eggs whites

Directions
Mix the flour, baking powder and salt in a small bowl. In a large bowl, beat the eggs and orange extract until frothy. Add sugar to the egg mixture and then add the flour. Stir to mix. The dough will be a little stiff. Add the apples and the raisins. Mix well. Pour the mixture into a round pie pan. You can spray the pie pan w/ oil or not. I have tried both. It sticks a little bit if you dont spray it. Bake at 325 degrees until the top browns or toothpick inserted in middle of pie comes out clean. Recipe By : Net From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip